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Shepherd’s Pie

Admittedly, I had actually never even tried to make or even tasted a shepherd’s pie of any kind until last year. I’d gone 30+ years without ever having one and truly had no idea what I was missing out on! With the picky eaters in my home, I realized that it was all foods that they both loved, so I thought, “why not?” I figured I could give it a shot and if it worked out, great, if it didn’t we just wouldn’t eat it again.

To my surprise, they both liked it, but I felt like it could be better. I tried several different recipes I had found on Pinterest and in cookbooks. I never found an easy Shepherd’s Pie recipe using beef that I felt was still thick, full of flavor, and easy to make. Gathering together my knowledge of the basics, I decided to just wing it and go with my own recipe. After months of different combinations and seasonings, we found one our family truly loves. We make this at least twice a month. Basically anytime there’s leftover mashed potatoes, you can guarantee there will be Shepherd’s Pie in our future.

Add in the frozen mixed vegetables and cook, stirring until vegetables are thawed and warm. Add a splash of water if the mix seems dry or too thick. You want the mix to be thick & spreadable, but not dry.

Pour the mixture into a round baking dish and spread it evenly.

Top with the mashed potatoes and a sprinkle of cheese (if using).

Bake in the oven for 15 minutes until it is hot, bubbly, and the tips of the mashed potatoes just begin to brown a tiny bit.

Allow it to cool for 10 minutes before serving and enjoy!

CAN THIS BE MADE AHEAD OF TIME?

Yes! You can assemble, cover, and place in the fridge until ready to bake (up to 1-2 days in advance) or you can even stick it in the freezer. If you use the freezer method, be sure to thaw before placing in the oven. I recommend over night in the refrigerator.

TIPS, TRICKS AND TROUBLESHOOTING FOR SHEPHERD’S PIE

Use frozen vegetables! Don’t be the hero and go with fresh in this case. It makes it go so much smoother.

I don’t recommend adding any salt to this recipe when making it as typed. The beef base and the Worcestershire sauce both add salt to the dish. If you still feel like you’d like to use it, I recommend taste testing the filling once it’s complete (prior to adding to the baking dish) to decide if you’d like to add it.

Why is my shepherd’s pie dry? It depends on what part you’re talking about. In regards to the filling, if you feel like it’s a bit too thick & dry prior to adding the mashed potatoes, add in a splash of water if needed. Be conservative gentle, you don’t want it runny. If you’re talking about your potatoes, you need to be sure to use mashed potatoes that already have butter in them. I recommend using our Instant Pot Mashed Potatoes.

Why is my shepherd’s pie runny? You’ve added too much water instead of a splash. The filling should be thick and spreadable. Never runny. If your mix is a bit too runny, you can try simmering for a little while to let some of the liquid absorb, but it’s important to not add too much liquid to begin with. If it seems a bit runny after cooking (but wasn’t to begin with), allow it a chance to cool. It’ll stick together better if you let it cool before serving.

What is the difference between shepherd’s pie and cottage pie? The meat. Technically, this recipe is cottage pie, not shepherd’s pie, but shepherd’s pie has become the catch-all name for this type of pie. In actuality a shepherd’s pie contains lamb (hence the shepherd) and a cottage pie contains beef. We still call it Shepherd’s Pie around here though! We just never really say cottage pie.

ALTERATIONS FOR PICKY EATERS

The good news is that this dish isn’t too bad for picky eaters. There are a few slight changes you can make, but for the most part it’s picky eater friendly.

Use vegetables your picky eater enjoys! If they only like peas and corn, only use peas and corn. If they don’t like carrots, get a mix that doesn’t have it. Tailor the vegetables to the ones that they enjoy.

Add extra mashed potatoes on top. Instead of having a thinner layer, add a thick one!

I use dried onion in my recipe since my picky eaters don’t like onion, but if even the dried onion seems to bother them, you could omit it all together or try with onion powder instead. I recommend trying the dried onion first though (my picky eaters don’t even notice it).

Add in the frozen mixed vegetables and cook, stirring until vegetables are thawed and warm. Add a splash of water if the mix seems dry or too thick. You want the mix to be thick & spreadable, but not dry.

Pour the mixture into a round baking dish and spread it evenly.

Top with the mashed potatoes and a sprinkle of cheese (if using).

Bake in the oven for 15 minutes until it is hot, bubbly, and the tips of the mashed potatoes just begin to brown a tiny bit.

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Meet Kara

Kara is a wife & mother living deep in the heart of Texas. She loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes. Read More…